Their trend predictions are bolstered by yearlong analysis of internal food casts and menu insights. But beyond that, the chefs at Kraft Foodservice work in the trenches every day, distilling today’s relevant trends and developing hundreds of workable recipes for Kraft users.

“Independent operators are poised to make the biggest impression here—from letting diners customize their whole experience through small-bites menus to choosing cooking techniques for their proteins,” he says.